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Shepherd’s Pie

January 23rd, 2011

Shepherd's Pie

My wife lived in New Zealand for part of her childhood and her dad is from New Zealand. When we were dating she made this for me and I was sold. It was my first real introduction to lamb, which they raise plenty of in New Zealand. They have more sheep than people in New Zealand!

Shepherd’s pie is a true comfort food, containing potatoes, veggies, minced (ground) meat and gravy!  This dish is great to make to feed a large family or to make and eat leftovers all week for one or two (if it lasts that long!).  Since we’ve made it for some time we have adapted our recipe quite a bit but we base it off a recipe in the premier New Zealand Edmonds Cookery Book.  This book was a gift Rachel received for a wedding present from her New Zealand grandparents.  It is a common gift to brides in New Zealand as it is the go-to cook book in New Zealand homes.

Here’s what I did:

Ingredients:

  • 1 lb minced (ground) pasture-raised lamb (you can substitute pasture-raised ground beef but it’s not as good!)
  • 1 onion, minced
  • 4-6 cloves garlic, minced
  • 2 tablespoons flour
  • 3/4 cup chicken, vegetable, or beef stock
  • 1 cup peas
  • 1 cup diced carrots (and/or other similar veggies)
  • 2 tablespoons chutney or tomato sauce (I used my grandma’s cranberry chutney)
  • 3-5 medium potatoes boiled and mashed into mashed potatoes
  • salt
  • pepper
  • 1 tablespoon oil
Shepherd's Pie Golden

Shepherd's Pie Golden

Method

  1. Preheat oven to 375 degrees Fahrenheit
  2. Heat a heavy bottom skillet over medium-high heat with the oil
  3. Cook the onions until they are transparent
  4. Add minced lamb and cook until done
  5. Add flour, stir well and cook for 1 minute
  6. Add tomato sauce or chutney and stock
  7. Add peas, diced carrots or other similar veggies
  8. Bring to a boil, then simmer for 5 minutes
  9. Meanwhile make mashed potatoes (make sure to add salt, pepper, butter and cream/milk to make it creamy enough)
  10. Put mince filling into a pie dish or casserole dish
  11. Top with mashed potatoes and optionally cheese
  12. Bake at 375 degrees for 20 minutes or until golden

I hope you enjoy it!

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Posted in Beef, Dinner, Lamb, pasture raised | Leave a comment (0)

  » By Keith Prickett